Happy New Year’s Eve! After six months of blogging, I can say I have learned a lot and still have a lot to learn. Before I ring in the new year with this sparkling pink grapefruit sorbet cocktail, I thought I’d share a few tips I found helpful as I navigated this hobby.

If you hesitate to bake on a whim because your butter is chilled in the refrigerator instead of resting at room temperature on the counter, simply rub a stick of butter (or whatever amount is needed) across a vegetable grater. You will end up with a bowl of softened, grated butter and can start mixing immediately.

To avoid baking a dessert with a burnt bottom but gooey center, simply double stack your baking sheets. I have a very tiny oven that bakes food quickly, and I often sacrificed the bottoms of breads until I doubled stacked a baking sheet under my bread pan.

To kick up the flavor in confectioner’s sugar frosting, substitute flavored coffee creamer for milk.

Cheers to a happy, healthy new year!


Sparkling Pink Grapefruit Sorbet Cocktail
  • 2 cups pink grapefruit juice
  • ¾ cup granulated sugar
  • 1 cup Champagne or sparkling wine, plus additional for serving
  1. Place a small baking sheet in the freezer to chill.
  2. Combine ½ cup of the pink grapefruit juice and sugar in a small saucepan over medium heat.
  3. Stir until the sugar is fully dissolved, remove from heat, and pour the mixture into a medium bowl.
  4. Add the remaining 1½ cups pink grapefruit juice and 1 cup of the Champagne or sparkling wine to the bowl.
  5. Cover and refrigerate until chilled, then freeze in an ice cream maker per the manufacturer's instructions.
  6. Scoop the sorbet into small balls and place on the baking sheet removed from the freezer. Return to the freezer until ready to serve.
  7. Place a few balls of the sorbet into a Champagne flute, then pour in the remaining Champagne or sparkling wine.

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